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I made this recipe again for Easter, but, for the first time, made it with only two ribs for a small gathering, yielding a 3.5 pound roast instead of the seven or so pounds that the recipe envisions. I put my (proven to be accurate) thermometer into the middle of the roast and took the beef out of the oven when it registered 125, as usual. The result was perfect in the interior, but a little more towards "medium" on the outside than the rare/medium rare that we prefer. So, if you are making this with a smaller roast, I suggest that you take it out at around 120 or so to get a uniformly rare/medium rare output. This was still delicious, but not perfect.

jjknyc from New York, NY /

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I have been using this recipe or a variation for years. If you are having trouble with the "timing," the best solution (after you test your oven's temperature...a good idea anyway) is to take the roast out of your refrigerator at least two hours before you put it in the oven. This poses no health risks (as it would with shellfish or poultry) and is recommended by nearly every chef who expresses an opinion on the subject; if your refrigerator is kept at an appropriate 35--38 degrees (checking the temp of your fridge from time to time is also a good idea) and you take the roast from your refrigerator directly to the oven, you will spend a lot of oven time just getting the roast up to room temperature, about one third of what you need to do to get it to "rare" at around 125 degrees.

jjknyc from New York, NY /

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Made it for Christmas dinner and everyone really
loved it. Will be making this roast again.

jaimesummer from Fallon,Nevada /

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To respond to the timing concern, I used this recipe for timing a 6 lb boneless rib roast (tho used the herb rub from the "Herbed Rib Roast" recipe - Gourmet, Dec 2000). The timing worked for me (350, 1.75 hours). I let the roast stand at room temp for 1 hour before roasting, put the roast up on a rack in the roasting pan and let the roast rest for 30 minutes before carving. The recipe doesn't specify all these things, but they likely make a difference. Also note, this is a boneless roast recipe - try the Herbed Rib Roast recipe mentioned above if you have a bone-in roast. Hope this helps! Our Christmas roast was fabulous!

lvillecook from Chicago, IL /

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While the recipe is delicious, the timing seems to be off. We've made this twice in two different ovens. Each time the meat required substantially more cooking time. Last night I put the roast (5 lb, smaller than the recipe)in a 350 oven (internal temp 39 degrees) After 1 hour it was at 66 deg, after 1.5 hours, 88 degrees. In order to get dinner out, I upped the temp to 400 Convection and the meat finished cooking--too hot for the garlic on the outside, but I kept watch so the garlic didn't burn. In a previous attempt, we had two 4.5 lb roasts which took well over 2.5 hours. Great flavor, will make again, but at least for me, the times were way off.